Author: Gail

Red Brick Reunion Porsche Show in Oxford, Ohio

Red Brick Reunion Porsche Show in Oxford, Ohio!  There’s something about a classic car that makes my heart flutter. Don’t ask me why. Perhaps it’s because I’ve been told I possess an “old” soul. Or perhaps it’s because I’m a hopeful romantic. Whatever the reason, I gazed upon this olive green 1950s Porsche Speedster, with its top slicked back, like it was unrequited love. Its muscled body, atop the red brick surface of High Street, alluded to the mental apprehension of power beneath the hood. The live band captivated the crowd playing familiar tunes from the wisteria-covered stage in Oxford’s Memorial Park. What an unexpected pleasure! The next time you come across a car show, take a few minutes to stroll hand-in-hand with someone special. You never know if you’ll run into a good-looking old flame. 

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? Be Our Guest: Double Chocolate Skillet Brownie! I love gooey brownies, especially right out of the oven. Maybe it’s the butter and brown sugar that makes them so delicious. Or it might be the smidgen of peanut butter mixed with real vanilla extract. Lest we not forget the main attraction: dark chocolate and semi-sweet chocolate for that rich delectable aftertaste once your teeth sink in. Mmmm. Pass me the milk, please.
DOUBLE CHOCOLATE SKILLET BROWNIE
Ingredients:

6 tablespoons butter, room temperature

1/3 cup crunchy natural peanut butter

3/4 cup brown sugar

1 large egg

2 teaspoons vanilla

1 cup flour

2 tablespoons cocoa powder

1/2 teaspoon baking soda 

1/2 teaspoon sea salt crystals

1 1/2 cup semi-sweet chocolate chips

1/4 cup white chocolate chips (optional), for garnish

2 tablespoons walnuts, chopped (optional)
Instructions:

Preheat oven to 350°. Grease a 10″ iron skillet and set aside. In a stand mixer, combine butter, peanut butter, and brown sugar on low speed. Add egg and vanilla extract. Gradually mix in flour, cocoa, baking soda, and sea salt crystals. Fold in chocolate chips. Transfer batter to iron skillet. Spread evenly. Sprinkle with white chocolate chips and chopped walnuts. Bake until set in center and pulling away from sides, 20-24 minutes. Let cool 10 minutes. Cut into pie-shaped wedges. Serve warm. 

Dining Outside the Home: Carpenter Creek Cellars in Remington, Indiana

Dining Outside the Home: Carpenter Creek Cellars in Remington, Indiana! Carpenter Creek Cellars’ Music Fest is where you find children frolicking on the lawn, against a backdrop of adults sipping Strawberry Wine, guitar music filling the air, and the aromas of BBQ pork smoking on the grill. Life stands still against the rambling brook running along the fence-rowed vineyard in Jasper County, Indiana. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? Be Our Guest: Cantaloupe Chicken Salad! Indiana Cantaloupe is a popular fruit these days. Some even dub it a “labor of love”. As a sweet and fragrant melon, it quickly becomes a perfect alternative to the summer watermelon. Wonderfully rich and appealing in color, the cantaloupe becomes an ideal serving vessel. One scoop and the seeds are gone. Fill half with a savory chicken salad and save the other for vanilla ice cream later on. Win, Win!
CANTALOUPE CHICKEN SALAD
Ingredients:

1 cantaloupe, cut in half or quarters, seeds removed 

10-ounce can premium chicken breast, chunk in water; drained

1/4 teaspoon celery seed

1/4 cup mayonnaise 

10 seedless green grapes, halved

1 tablespoon pecan pieces

1/8 teaspoon fresh Mexican tarragon, chopped
Instructions:

One cantaloupe serves four. Cut the cantaloupe in half; using a spoon, scoop out the seeds. Tip to remove any juice. Slice each half into a quarter wedge. Place each wedge into a luncheon plate. Set aside. In a large bowl, add drained chicken chunks. Shred chunks slightly, using two forks. Sprinkle with celery seed. Add mayonnaise and mix well. Fold in green grapes and pecan pieces. Stir to blend together. Divide chicken salad equally over each cantaloupe wedge. Garnish with chopped tarragon. Serve. 

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? Be Our Guest: Broccoli Florets in Cashew Sauce! Are you one of those siblings who used to roll your eyes at the idea of being told to “eat your vegetables”? Isn’t it amazing how we outgrow childhood perceptions and turn them into a food-lover’s paradise? I know, right! Take broccoli, for instance. I remember sitting at the table until every tender green floret had been pushed around my plate, refusing to eat another bite. Nowadays, I practically cheer when the waitress says I can substitute broccoli in place of french fries.  
BROCCOLI FLORETS IN CASHEW SAUCE
Ingredients:

1 pound broccoli, cut up and stems removed

1/3 cup unsalted butter

1 tablespoon brown sugar

3 tablespoons Golden Mountain sauce

2 teaspoons garlic vinegar

1/4 teaspoon Mrs. Dash Herb and Garlic Blend

2 cloves garlic, minced

1/3 cup cashews, chopped
Instructions:

Cut the stalk off a head of broccoli with a sharp knife. As you cut through the thickness, the individual florets will fall away into smaller pieces. The crowns will feel tight and springy with the appearance of tight closed buds. Discard stems. Place the florets in a microwave safe covered dish. Add 2 tablespoons water. Microwave on HIGH for 3 minutes. Carefully remove from microwave oven; drain. In a small skillet, melt butter over medium heat. Add brown sugar, Golden Mountain sauce, garlic vinegar, Mrs. Dash spices, and garlic cloves. Bring to a boil; stirring to dissolve sugar. Remove from heat. Mix in the cashews. Ladle cashew sauce over broccoli florets and serve. 

Dining Outside the Home: Farmhouse Restaurant in Fair Oaks, Indiana

Dining Outside the Home: Farmhouse Restaurant in Fair Oaks, Indiana! Experience a culinary adventure that’s straight off the farm. With ingredients that are raised, produced, and harvested locally, freshness is key. From the moment you are seated, all who gather round the table notice hospitality that knows no bounds. One munch of all-natural cornbread from the bread basket can test willpower that sends self-control reeling. And that’s just the beginning. Portions are generous, so be warned. Whether you choose mile-high sandwiches or hand cut ribeyes, no one walks away hungry or disappointed. And the desserts are phenomenal, I’m told. I wouldn’t know. Honestly, I surrendered to the texture and aroma of the cornbread. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? Be Our Guest: Almond-Vanilla Popovers! What if I told you it was possible to eat a serving of bread, but without all the preservatives? It is. And then, what would you say if I told you the outside was golden brown and the inside was hollow? That’s right. Hollow. These light and airy popovers of pancake-like batter puff up into delectable buttery crowns that leave you singing their praises and clapping your hands. It’s like you just witnessed a bit of magic in your very own kitchen. 
ALMOND-VANILLA POPOVERS
Ingredients:

6 large eggs

2 cups light cream

1/4 cup unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

1 teaspoon sea salt

3 tablespoons sugar

2 cups flour
Instructions:

Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, almond extract, vanilla extract, sea salt, sugar, and flour. Blend until no lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, remove and transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Serve warm as is or with a dollop of honey, jam, or butter.